Shuggles Profile - Allrecipes.com (10546913)

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Shuggles


Shuggles
 
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Member Since: Apr. 2008
Cooking Level: Intermediate
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Recipe Reviews 3 reviews
Chef John's Make-Ahead Turkey Gravy
I've been doing this for several years but it's not the only gravy for the meal; it's a supplement to the gravy I make when the turkey comes out of the oven. We love hot turkey sandwiches here so need gravy to go a long way. If you're going to use this as your only gravy, you have to either up the turkey wings to four, or cut back on the cold water to about 6 cups in order to achieve a full-flavoured gravy. Downside to reducing the water is that you will end up with much less gravy. And, to the person who commented about frozen gravy being separated upon thawing, simply add a couple of tablespoons of water, heat, and whisk it well to recombine.

10 users found this review helpful
Reviewed On: Nov. 11, 2013
Dad's Kentucky Home Fries
Don't know why they're called "Kentucky" homefries. I've always made them this way and am Canadian. (I also cook my pancakes in a small amount of bacon fat.) As suggested, I add onions half-way through. I don't any any salt, pepper, garlic granules or spices (summer savoury is my choice) until the last few minutes; otherwise, they burn and don't add much flavour. I don't recommend covering with a lid as someone suggested; they'll be soggy because they'll be steamed! If we have leftover steak from the night before, I slice and add for the last 5 minutes.

5 users found this review helpful
Reviewed On: May 8, 2011
Grilled Asparagus
I made these last night. After reading a LOT of other member comments, I decided to marinate in EV olive oil, coarsley-ground pepper, kosher salt (only a bit of salt), minced garlic and a bit of balsamic vinegar, for about 2 hours. Threaded on to bamboo skewers and grilled on the barbecue at a medium heat setting for a total of about 5-6 minutes. Absolutely to DIE for! THE BEST asparagus I've ever eaten. My guest raved about them long after the meal was over. Served with peppercorn-encusted strip loin steak, greek lemon pototoes and grilled red and orange peppers.

2134 users found this review helpful
Reviewed On: Apr. 13, 2008
 
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
 
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